Mushroom Kale Pesto Pizza

Mushroom Kale Pesto Pizza

Sep

15

2015

Mushroom Kale Pesto Pizza

posted by Maryanne Cabrera — 16 comments

You really can’t go wrong with pizza. No matter what time of day, regardless of the season, whether it’s a scorching 100 degrees or there’s a chilly blizzard, pizza is a good idea.

Last Friday, I shared this mushroom kale pesto pizza on Snapchat. It’s the pizza I wish I knew how to make during my college years. It’s a pizza made entirely out of ingredients from Trader Joe’s. YES.

My love for Trader Joe’s knows no bounds. I’ve been shopping there for as long as I can remember. During elementary school, my mom had to lure me with promises of stickers or coloring pages. Nowadays, I look forward to my weekly TJ’s trip anticipating what new products I’d find.

[Note: Everything photographed above, with the except of the pesto (I happen to have homemade pesto in the fridge), is from Trader Joe’s. And no, this is NOT a sponsored post.]

I talked all about how great it is to use cast iron skillets when cooking pizza when I made this ricotta and squash blossom pizza. You get the most amazing crispy crust. The dough cooks up like focaccia bread.

You could totally stop here and eat the pizza as is. It’s a deliciously savory vegetarian pizza. Or…

You could add some sliced prosciutto and make it absolutely fabulous.

Pop open a bottle of wine, call over some friends, and bake off a couple of these pesto pizzas…and you’ve got yourself the kind of party I’d happily attend.

Best part about cooking this pesto pizza in a cast iron is being able to lift the pizza and eat it without a plate. Less dishes to wash is always a plus.

Print Recipe

Mushroom Kale Pesto Pizza

Yield: 12-inch pizza

Ingredients

  • 1 pound pizza dough, store bought or homemade
  • 2 1/2 Tbsp olive oil
  • 6 oz cremini mushrooms, cleaned and sliced
  • 1 Tbsp reduced sodium soy sauce
  • 2 handfuls torn kale leaves, stems removed
  • 2-3 Tbsp pesto sauce, store bought or homemade
  • 1/4 cup shredded fontina cheese
  • 1/4 cup shredded mozzarella cheese
Read the whole recipe on The Little Epicurean